Sentences with phrase «add scallion greens»

Add scallion greens to bowl, along with zest and juice of lemon half.

Not exact matches

I also added diced green chiles for some zing and cut the amount of scallions in half.

to die for!!!! I added broccoli slaw (chopped a bit finer), and a can of water chestnuts (diced fine) in addition to the green beans, scallions, cucumber and radishes, and cumin & red pepper flakes to the dressing.

Using the heel of your hand, crush lemongrass and add to the bowl of a food processor along with scallions, green chiles, garlic, ginger, cilantro, coriander seeds, and lime leaves.

Use any mix of basil, mint, cilantro, chopped chives, and thinly sliced scallions (whites and greens) to liven up the whole dish and add another layer of big flavor.

Melt 1 Tablespoon of butter in the skillet, then add the mushrooms, scallions / green onions and garlic.

This time I added a little red bell pepper, onion (out of scallion) and spinach chiffonade to get more green in.

Variations: Add salad greens, scallions, any salsa, roasted peppers, a fried or poached egg, Oregon shrimp, fresh crab, cheddar instead of ricotta cheese, omit the cheese... dive into late summer on a plate.

Add the chopped scallions, chopped ginger, green chili, 2 tablespoons of olive oil to a food processor and process until you get a coarse green paste.

Add snow peas and scallions and stir - fry until snow peas are bright green and crisp - tender, about 1 minute.

Add the green parts of the scallion and the cooked sweet potato dice; turn the heat up to medium - high and stir - fry for a minute or so.

* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.

Add the carrots, celery, green part of the scallion, soy sauce or Tamari, agave and spice mix and simmer for 20 minutes or until the vegetables are tender.

Add the enoki, parsley, and scallion greens and stir to mix.

Add cilantro or green onion / scallions and (not pictured) a generous dash of sriracha, and you are cruising for an easy and delicious vegan appetizer.

To make this a blog - worthy recipe, I added whole grains and greens to my pesto barley with scallions & cannellini beans.

Then add in the green chiles, cheese, scallions, and corn and mix until just combined.

Chop the green onions / scallions, (use the entire onion, even the green part) Place all ingredients in the large bowl and add the mung bean sprouts.

Then stir everything together, add the tamari and green parts of the scallions and you're done.

Add the whites of the scallions (reserving the green part) and cook 1 to 2 minutes.

Flip fish, add green juice and scallions, and cook until fish is just cooked through, about 2 minutes more.

Add the green parts of the scallions and stir.

Add the gochugaru, garlic, ginger, light green and white portions of the scallions, asian pear, salt, soy sauce, and porcini mushroom powder.

Add the carrots, daikon, and dark green parts of the scallions.

A few changes — I added slivered red onion and sliced scallions, and used a mixture of spinach and salad greens (my wife hates kale).

Cut off the green parts of the scallions and reserve for slicing later, then finely slice the white part and add this to the pan slicked with orange oil (this is where I added the bacon fat since my chicken chorizo left no fat in the pan), along with the ground cumin, stirring everything together for a couple of minutes over a gentle heat.

Off the heat, add the mushroom mixture, green parts of the scallions, tuna, lemon juice, and salt to the pan.

Add the sweet potatoes, cooked white parts of scallions, raw green parts of scallions, and cheddar cheese to the pancake batter.

Finely chop two scallions (also known as green onions), both the green and white parts, and add to the bowl of parsley.

Whisk well, then add the grated carrot, half of the scallions, and the green cabbage.

Add cucumber, dark green scallions, salt and pepper.

Heat skillet over medium and add white and pale green scallion parts.

Add the soy sauce and let the mixture bubble for a minute before stirring in the quinoa and the green parts of the scallions.

That's why I add them to the work before the dark green sliced scallions.

Add a pound of ground chicken, two minced garlic cloves, three thinly sliced scallions (whites and greens), and a couple of sliced chiles.

Once the bacon bits are crisp, scoop them onto a paper - towel lined plate, then add two to three chopped scallion whites to all that delicious bacon fat in the skillet (save the scallion greens for later!).

Cold, warm, soggy, over-mayoed, under - mayoed, with leftover Easter eggs, eggs that have been sitting in the fridge for six months, fresh eggs, overboiled eggs (but NEVER underdone eggs), mustard, celery or celery seed, mayo, cheese or no cheese, tunafish added, crispy iceberg lettuce with no nutritional value whatsoever, bacon crumbles or sliced green olives, scallions, chives... Egg salad is just a high - protein base for hundreds of combinations, and it wears well on day - old Wonderbread, or Portugese rolls or French loves with the middles hollowed out to make room for all of the veggies you add.

One trick for more traditional egg salad I picked up that is rather tasty, is to add very finely dice green olives - YUM (oh, and along with that I like finely diced red onion or scallions too.)

Add chicken back to pot, turning to coat in sauce, then scatter dark green parts of scallions and sesame seeds over top.

A dash of diced daikon radish, scallions and fresh micro greens added just the right amount of crisp and earthy notes.

It adds a salty, funky, and fermented note that's great with chopped scallion greens.

Add the green tops of the scallions, fry for another minute and remove from the heat.

To make steamed veggies more exciting: - Add 2 bay leaves or 1 teaspoon cumin seeds to the water - Sprinkle greens with toasted pumpkin, sesame, flax, or sunflower seeds, almonds, or walnuts - Sprinkle greens with fresh herbs: mint, dill, basil, parsley, cilantro, scallions - Use tamari soy sauce or umeboshi vinegar to add extra flavor - Squeeze fresh lemon juice over them Blanching, or quick boiling, is another way to prepare vegetables quickly and «cleanly.&raqAdd 2 bay leaves or 1 teaspoon cumin seeds to the water - Sprinkle greens with toasted pumpkin, sesame, flax, or sunflower seeds, almonds, or walnuts - Sprinkle greens with fresh herbs: mint, dill, basil, parsley, cilantro, scallions - Use tamari soy sauce or umeboshi vinegar to add extra flavor - Squeeze fresh lemon juice over them Blanching, or quick boiling, is another way to prepare vegetables quickly and «cleanly.&raqadd extra flavor - Squeeze fresh lemon juice over them Blanching, or quick boiling, is another way to prepare vegetables quickly and «cleanly.»

Hi Alison: Of course — you can add flavor with the green part of a spring onion (scallion) and chives.

Add another layer of beans, the tomatoes, scallions and greens on the tostada.

Some folks like to add in chopped green onion (or scallions) to colcannon, but I went with yellow onion instead.

Adding briefly cooked spinach or chard makes a lovely green version, or sprinkle in a handful of freshly chopped herbs along with the scallions.